Pebre con Palta y Tostadas (Dairy-Free)

Ingredients

• 2 medium Tomatoes, diced
• 1/2 medium Onion, finely chopped
• 1/4 cup Cilantro, chopped
• 1 small Green chili, finely chopped
• 1 clove Garlic, minced
• 2 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 1 medium Avocado, sliced
• 4 slices Bread slices

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 medium tomatoes, diced; the 1/2 medium onion, finely chopped; the 1/4 cup cilantro, chopped; the 1 small green chili, finely chopped; and the 1 clove garlic, minced.
2. 2Add the 2 tablespoons of olive oil and the 1 tablespoon of red wine vinegar to the bowl. Season with the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper. Mix everything together until well combined.
3. 3Place the 4 slices of bread onto a baking sheet. Toast the bread slices in an oven preheated to 175°C for 5 minutes, or until they are golden brown and crispy.
4. 4Arrange the 1 medium avocado, sliced, onto each of the toasted bread slices.
5. 5Spoon a generous amount of the pebre mixture from the bowl on top of the avocado on each toast.
6. 6Serve the Pebre con Palta y Tostadas immediately.

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